Summer Squash Casserole

Name: Summer Squash Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2-3 medium zucchini (sliced 1/2 inch thick); 1 medium yellow zucchini (sliced 1/2 inch thick); Fresh cilantro or basil or dill (chopped (or all 3) – use a lot); 3 cups cheese (we used Sharp Cheddar); 1/2 cup pesto; 1/2 large red onion (sliced); 3 medium tomatoes (sliced); Salt and pepper

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 6

Author : Sandy

summer squash casserole

Ingredients

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2-3 medium zucchini (sliced 1/2 inch thick)1 medium yellow zucchini (sliced 1/2 inch thick)Fresh cilantro or basil or dill (chopped (or all 3) – use a lot)3 cups cheese (we used Sharp Cheddar)1/2 cup pesto1/2 large red onion (sliced)3 medium tomatoes (sliced)Salt and pepper

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Instructions

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Step 1

Preheat oven to Grease or spray a 9×13 pan. Layer the bottom with sliced squash. Spread 1/2 the pesto over the sliced squash, 1/2 of the zucchini slices, 1 cup of cheese, red onion, 1/2 of the fresh herbs, and salt and pepper.

Step 2

Repeat above step, ending with sliced tomatoes on top.

Step 3

Place a large piece of foil over the pan to seal.

Step 4

Bake at 400 for 35-40 minutes, until squash is tender but not overcooked (use a fork to test if it is soft, but do not over cook).

Step 5

Remove foil; let sit for 10 minutes before serving.